No Bake Pumpkin Mousse Cheesecake Recipes
NO-BAKE PUMPKIN MOUSSE CHEESECAKE
I always aim to have one no-bake dessert for the holidays to free up my oven schedule. This easy cheesecake combines the familiar spice of pumpkin pie with the light creaminess of cheesecake. No one will guess that this isn't a traditional baked cheesecake!
Provided by Dan Langan
Categories dessert
Time 8h30m
Yield 12 to 16 servings
Number Of Ingredients 17
Steps:
- For the crust: Spray the bottom and sides of a 9-inch springform pan with nonstick spray. Line the bottom with a round of parchment paper.
- Combine the cookie crumbs, pecans, brown sugar and salt in a food processor and pulse until fine. (Alternatively, you can crush the cookies very finely in a resealable gallon-size bag and chop the nuts as finely as possible; combine them in a bowl with the sugar and salt.) Add the melted butter and vanilla and pulse until evenly moistened. Press the mixture about 2 inches up the sides of the springform pan, then press to cover the bottom evenly. Place in the freezer while you prepare the filling.
- For the filling: Pour 3 tablespoons cold water into a small microwave-safe bowl and sprinkle the gelatin over the top. Set aside to bloom.
- In a stand mixer fitted with the paddle attachment, beat the cream cheese, brown sugar, pumpkin pie spice and salt on medium speed until smooth, about 2 minutes. Scrape the bowl and beat 1 minute. Beat in the pumpkin puree and vanilla, blending about 30 seconds.
- Place the bloomed gelatin in the microwave and microwave until the gelatin melts and the mixture is clear, 10 to 12 seconds. Stir a spoonful of the cream cheese mixture into the hot gelatin, then add the gelatin mixture to the mixing bowl and beat on medium speed until combined, about 15 seconds.
- Mix in the heavy cream on low speed until combined. Scrape the bowl, then whip at high speed for about 1 minute. Spread over the prepared crust. Smooth the top of the cream, as desired. Refrigerate, uncovered, 8 hours to overnight (or top with a plate, domed-side up, so it doesn't touch the surface of the cheesecake).
- For finishing: Unlatch and remove the sides of the springform pan. Before serving, sprinkle the edges of the cheesecake with the pecans and chocolate chips.
PUMPKIN MOUSSE CHEESECAKE
Fresh from the vine comes my merry after-dinner delight! The scrumptious pumpkin filling makes this cheesecake different from most, and the glaze adds a nice touch. It's a big hit among my family and friends.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 14 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Press into a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack. , Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Add the pumpkin, flour, cinnamon and nutmeg. Add eggs; beat on low speed just until combined. Pour into crust. Return to baking sheet., Bake at 325° 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Remove sides of pan. For glaze, melt chips and shortening in a small heavy saucepan or microwave; stir until smooth. Drizzle over cheesecake. Refrigerate until firm, about 30 minutes. If desired, sprinkle with additional nutmeg. Refrigerate leftovers.
Nutrition Facts : Calories 251 calories, Fat 14g fat (8g saturated fat), Cholesterol 89mg cholesterol, Sodium 142mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
PUMPKIN MOUSSE CHEESECAKE
Chef Brad Farmerie calls his mother's Thanksgiving Pumpkin Mousse Cheesecake recipe a "home run"-try it as a decadent alternative to pumpkin pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-by-13-inch cake
Number Of Ingredients 17
Steps:
- Make the crust: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish; set aside.
- In a large bowl, combine melted butter, graham cracker crumbs, and sugar; stir until well combined. Press graham cracker mixture into bottom of prepared baking dish in an even layer; set aside.
- Make the cheesecake: In the bowl of an electric mixer fitted with the whisk attachment, whisk together cream cheese, eggs, and sugar until fluffy. Spread cheesecake mixture over crust in baking dish. Transfer to oven and bake for 20 minutes. Remove from oven and let cool.
- Make the mousse: Fill a small bowl or liquid measuring cup with 1/4 cup water; sprinkle gelatin over top and let soften. In a large heatproof bowl, mix together pumpkin, egg yolks, 1/2 cup sugar, milk, salt, and cinnamon. Set bowl over (but not touching) simmering water; whisk pumpkin mixture until thickened, 8 to 10 minutes. Remove bowl from heat and whisk in gelatin mixture. Let cool to room temperature.
- In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until soft peaks form. Add remaining 1/4 cup sugar and continue whisking until medium peaks form. Fold into cooled pumpkin mixture. Spread pumpkin mixture over cheesecake; Cover and transfer to refrigerator until set, at least 8 hours and up to overnight.
- Make the whipped cream: In the bowl of an electric mixer fitted with the whisk attachment, whisk together heavy cream, sugar, and vanilla until soft peaks form. Spread over cake or serve cheesecake with a dollop on the side.
PHILADELPHIA NO-BAKE PUMPKIN CHEESECAKE
Pumpkin, fall's golden child, is blended into a delectable cheesecake, all without turning on the oven. Pumpkin, cheesecake, no-bake. Enough said.
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Beat cream cheese, pumpkin, sugar and pumpkin pie spice with mixer until blended. Gently stir in 2-1/2 cups COOL WHIP.
- Spoon into crust.
- Refrigerate 3 hours or until firm.
- Serve topped with remaining COOL WHIP.
Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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